The midland journal. (Rising Sun, Md.) 1885-1947, 1887-04-22
Brine-salting Granular Butter.

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The following is A. L. Crosby's meth
Cd of making and sailing butter. Th'
"end.over. end" barrel churn preferred
by Mr.. Crosby to all others is the
churn which has been advertised in the
MIDLAND JOURNAL. 1t would be
money to many farm dairymen. or per-
haps more properly speaking, women,
if Mr.. Crosby's methods we're studied
and practiced. A difference of to 10
cents pound more for butter ought to
pay for good deal of study and pains
taking as we'll as good churn:
"Some seven years ago we first began
to make granular butter, that is, butter
taken from the churn while in the
shape of small grains. When butter
"comes, 'the granules are very small; by
conclusion, they gradually grow larger
by adhering one to another until, # the
churning is continued long enough, the
butter is gathered" in large Jumps.
Being so gathered, a quantity ofbutter.
milk is enclosed in each lump, and
must be worked out in order to improve
the keeping qualities of the butter and
make it OF uniform appearance, and not
streaKed or mottled. In thus working
the butter there is danger Of destroying
the grain and giving it greasy look
By adopting the plan Of stopping the
churning as soon as the granules are
the size of pins head, drawing off the
buttermilk. pouring in &C Id water, CIV
ing the churn few revolutions and
then drawing off the water, and repeat
ing this process until the water comes
perfectly clear, the butter may be re-
moved from the churn entirely free of
buttermilk.
DRY SALTING.
IF the butter is now placed on the
worker and dry salt added at the rate
of OF. to the pound, allowed to stand
until the salt is dissolved, then worked
sufficiently to expel the superauous
moisture, it will have about J OF. OF
salt per pound left in it, the other OF
being worked out in the shape of brine.
We practiced this plan for some time
before we learned of the brine sailing
method. In dry sailing granular but.
ter, sometimes. if the butter was OF
worked evenly, it would look little
streaked owing to the salt not being
evenly distributed through the mass,
especially in winter when it would he
hard to work. In brine. sailing this
trouble was ohviated. and not only that
the labor was less and butter was better
BRINF.SALTGNG.
When the butter comes, and before
the granules are quite large enough to
stop the churning, put in a small guam
tity of brine, say quart to Is gallons
Of cream churned, then churn until I'll e
granules are of the right size, draw off
buttermilk as before; and then, instead
of putting in clear water, use brine,
and repeat the brine washing until all
the buttermilk is washed out, when the
butter should be covered with bri ne
made as stroug as possible-putting
more salt in cold water than the water
will dissolve-and allowed to remain
for an hour, or longer.
LITTLE "woRKING" NEEDED.
Then the butter may be placed on
the worker, and worked just enough to
remove excess Of moisture, and you will
have as near as may be, perfect utter,
and salted as before, J OF per ponnd.
Bear in mind that the butter does not
need working; made in this way it
can not be improved by working, but it
must go through some process by
which the granules are formed into a
compact mass, and the excess of moist
ure removed. In packing in tubs, it
can be put into the tub direct from the
churn, and the brine taken up by a
sponge inclosed in a piece of thin mus.
lin. Since adopting brine.salting, our
customers have complained" that the
butter has improved.
THE CHURN TO USE.
Now a word as to churus; first we
used churn with removable dash in
it, and it geared to revolve very fast.
We made good butter with that churn,
but lost some on account of its sticking
to the dash when that was taken out.
When that churn became too small for
our dairy, we got swing churn with
no dash in at all, and always having
been accustomed to using a dash in a
churn, had some misgivings as to
whether the butter would come in such
contrivance; but it did, and in just
as short time as in the old dash
churn. The swing churn becoming too
small, We got an end-over. bar el
churn, and like that best of all, not that
it will make any better butter, or in a
shorter time, but for convenience in us.
ing; the whole top coming off, the but
ter can be taken out easilv, and the
churn being made of oak, there is no
danger of woody" taste being given
to the butter, when from any cause the
cream or butter is allowed to remain in
the churn for great length of time.
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